In an interview in the “Talk of the Town” column of The New Yorker in 1942, the year before his death,[1] Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered “buttered toast, poached eggs, crisp bacon and a hooker of hollandaise.” Oscar Tschirky, the famed maître d’hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham and a toasted English muffin for the bacon and toast.[2]

Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American then residing in France. In it, Montgomery related that the dish was created by Commodore E.C. Benedict, a banker and yachtsman, who died in 1920 at the age of 86. Montgomery also included a recipe for eggs Benedict, stating that the recipe had been given to him by his mother, who had received it from her brother, who was a friend of the Commodore.

A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Pancakes exist in several variations in many different local cuisines. Most pancakes are quick breads, though some are made using a yeast-raised or fermented batter. Pancakes can be eaten at different times of the day depending on local tradition. A crêpe is a popular variety of pancake of French origin.

Most varieties of pancakes are cooked one side at a time on a griddle and flipped halfway through the cooking process to cook the other side.

In Canada and the United States, the pancake is usually a breakfast food, although savory crepes may be served with the main meal. A “pancake supper” can be a social event (in the manner of an ice cream social or barbecue), with pancakes served at dinnertime. Pancake suppers are sometimes held as fund raisers. In Australia and Britain, pancakes are eaten as a dessert or served savory with a main meal.

A smaller pancake, often called a “silver dollar” pancake, is sometimes used in the creation of hors d’oeuvres in place of crackers or other bread-like items.

Onion rings are a type of fast food commonly found in the United States, Canada, United Kingdom, Australia, Malaysia, and other places. It generally consists of a small ring of onion dipped in batter or bread crumbs and then deep fried. The result varies from restaurant to restaurant. The ring-like structure of an onion lends itself well to this mode of preparation. A variant of this is made with onion paste and there are advantages and disadvantages between the two. Whole onion rings make for better presentation through a variety of sizes, while those made from a paste offer quantity through consistent size. Consumers of whole onion rings run the risk of pulling the onion out of the batter if they fail to cut it all the way through with their teeth, while onion rings made of onion paste break apart easily but oil absorbency diminishes the onion taste.

Buffalo wings, hot wings, chicken wings, or wings are chicken wing sections (called wings or “flats”) and wing drummettes that are deep fried and then coated in sauce. Traditional Buffalo-style chicken wing sauce is composed of two ingredients: a vinegar-based cayenne pepperhot sauce and margarine or butter.

Buffalo wings are named after their city of origin, Buffalo, New York.[1] The local residents of Buffalo generally refer to them as “wings” or “chicken wings” rather than “Buffalo wings”. The appellation “Buffalo” is also now commonly applied to foods other than wings (such as chicken fingers, chicken nuggets, and popcorn chicken) that are seasoned with the Buffalo-style sauce or variations of it.